Pistachio Cookies

Ingredients

  • 1 cup Crisco shortening
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 7 cups flour (you may need more)
  • 1 cup milk
  • 1 box instant pistachio pudding mix
  • 5 tsps. baking powder
  • 1 cup chopped nuts of choice (I used ½ cup each walnuts and pistachios)
  • 10 drops green food coloring
  • 2½ cups powdered sugar
  • 3 Tbsps. butter, melted
  • 3 Tbsps. milk
  • 1 tsp. vanilla or almond extract

    • Directions

    1. Preheat oven to 350 degrees F.
    2. Cream Crisco, sugar and eggs together.
    3. Add remaining cake ingredients except the nuts to form a soft dough.
    4. Sprinkle in nuts and knead them into the dough.
    5. Pinch off chunks of dough and roll into ping pong size balls, placing them on a non stick cookie tray.
    6. Bake 14-16 minutes.
    7. Allow to cool completely before adding the glaze.
    8. Mix glaze ingredients (last 5) together in a large bowl and spoon over each baked cookie. Allow to set 45 minutes.

    Notes

  • Makes about 4 dozen.

    • Category

  • Cookies

    • Keywords

  • Pistachio Pudding

    • C u i s i n e S c h u l z